Spicy braised clams with sausage and corn

Every year for probably the last 10 years, my sister has come over to help me carve pumpkins with my kids. It has become one of my favorite traditions over the years. Now, she has a fun little toddler(the fairy below) and my kids have gotten older. So, we have switched roles. I come over with the pumpkins and we carve, cook, and gab.

My niece is adding her own special touches to the pumpkin.

My daughter carving out a cool face on our gigantic bargain pumpkin from Buyers Outlet in Warren Village.


And of course, what would Halloween be with out the roasted pumpkin seeds? We just brush them with olive oil, sprinkle them with sea salt and pepper, and roast in a hot oven until they are golden.


Our finished jack'o'lantern warranted this delicious antipasto plate. My sister roasts the red peppers in a 450 degree oven until they are charred. Then puts them in plastic freezer bags to steam them. Lastly, peel off the blackened skin. Then add some olive oil and balsamic vinegar. These are the unbelievably good! We also had some Parano cheese and a variety of olives.

After our appetizers, my sister made a clam, sausage, and corn chowder from cooking light.



We substituted mussels.....

Here is the recipe..... Enjoy!

Spicy Braised Clams with Sausage and Corn

1 t. olive oil

8 oz turkey italian sauage

3 cloves garlic, thin sliced

1 jalapeno thinly sliced

1/2 c white wine

3 c. chopped plum tomatoes

2 T. oregano

2T. basil

1/8 t. sea salt

1/2 t. pepper

1 1/2 c fresh corn kernels

1 1/2 # Littleneck clams

Heat oil in dutch oven. Remove casings from sausage and cook for 4 minutes. Add garlic and jalapeno and cook for 1 minute. Add wine and cook for 2 minutes, scraping the pan to loosen brown bits. Stir in tomatoes, oregano, basil, salt, and pepper; bring mixture to a simmer. Cover and cook for 10 minutes. Add corn and cook 2 minutes longer.